A Bouquet of Rose Flower Cookies for Mother's Day – a delicious recipe with flour, Katakuriko, butter, Sugar, Matcha. Easy to follow and perfect for any occasion.
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1
Thoroughly knead the butter, add the sugar, and continue kneading until white and fluffy.
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2
Add the floury ingredients, and mix well.
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3
Take out 1/3 the dough and knead food coloring (red) into it.
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4
Set aside 1/4 of the remaining dough, add the matcha green tea powder and knead it in.
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5
Knead the dough until the food coloring is even throughout.
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6
Wrap each dough piece separately in plastic wrap, and rest in the fridge for 30 minutes or more.
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7
When the dough is well chilled and is easy to handle, shape the parts of the cookies.
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8
Make sure to leave all the dough except for what you are currently working with in the refrigerator.
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9
Roll the red dough out to about a 9 cm by 12-15 cm rectangle.
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10
The dough is soft, so I recommend working with it while sandwiched between sheets of plastic wrap.
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11
Roll the green dough out to about a 3 cm x 12 to 15 cm long rectangle.
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12
Roll out 1/5 of the uncolored dough about 1 mm thick and 9 cm by 12-15 cm in size (to match the red dough.
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13
Roll out 1/6 of the remaining uncolored dough out to 3 cm x 12 to 15 cm (to match the green dough).
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14
Set aside the remaining dough.
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15
Place the uncolored dough rectangles on top of the red and green doughs respectively.
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16
Press and cut the green dough into 2 equally sized portions over the plastic, using a ruler.
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17
You'll end up with 2 dome-shaped strips as shown in the photo.
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18
Press and cut the red dough into 2 1 x 1 cm strips and 2 5 x 2 cm strips, over the plastic wrap, using a ruler.
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19
*Shaping the flower petals*: Form the strips cut in the previous step so that the red and white (uncolored) dough parts are layered together, as you form the dough into a log while wrapping it in plastic.
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20
(Refer to Step 26 onwards for a more detailed explanation).
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21
Lay down the 2 strips of green (leaf) dough with a 2mm gap in between them.
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22
Place the petal dough log on top.
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23
Roll out the remaining uncolored dough from step 8 into a 12 cm x 12 to 15 cm rectangle, and place the Step 13 dough assembly in the middle.
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24
Wrap tightlly so that there are no gaps.
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25
Wrap in plastic wrap and freeze until hard.
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26
After the dough is well frozen, slice 7mm thick.
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27
Cut right through the plastic wrap in one go to make the slices nice and neat.
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28
Start preheating the oven just before you start slicing the cookie dough.
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29
Line the cookies up on a baking sheet carefully, so the dough doesn't crumble.
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30
The cookies will expand, so leave space between them.
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31
Bake at 170C for 20 minutes, Avoid handling them for a while since they'll be very tender.
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32
Transfer to a rack to cool after they have set a little.
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33
Having lots of these cookies is bright and cheerful.
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34
I made these for Mother's Day on May 8, 2010.
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35
I arranged two types this time.
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36
I used 5 g of sweet purple potato powder.
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37
How about giving these purple roses as a gift too?
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38
Stack up 1 cm thick pieces of dough at a slight angle.
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39
The following steps explian how to make sure the uncolored and colored dough are layered properly.
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40
Using plastic wrap, roll up the dough as if you were making a sushi roll.
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41
Make sure not to stretch the dough lengthwise as you do this.
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42
(Keep the length between 12 and 15 cm.)
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43
Stack the 1.5 cm wide dough strips on top of one another to hide the overlaps as shown in the photo.
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44
Visuallize the flower shape you're forming while keeping an eye on the cross section.
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45
Press out the air using the same plastic wrap from before, and roll the dough in order each piece adhere to the others properly.
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46
Stack up another 1.5 cm wide piece of dough while hiding the overlaps, roll it up in plastic wrap, and form a log.
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47
Use the last 2 cm wide piece to cover the seams as shown in the photo, and wrap the formed log tightly in plastic wrap.
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48
The petal dough is now complete.
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49
Now just set it on the leaf dough strips as shown in Step 13.
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50
This is what a cross section of the flower made followin Steps 27-33 looks like.
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51
This is what they look like baked.
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52
I think the cookies look more beautiful if you don't let them brown.
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53
I wrapped the cookies up and gave them as gift for Mother's Day.
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54
Feel free to go nuts once you get the hang of it!
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55
Play with the number of petals and width.
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56
I used sweet purple potato powder and rolled out the dough to 1.5, 2.5, and 3 cm for the version in this photo.
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57
The leaves turned out a little thinner and longer than the recipe.
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58
Please show me your original creations everyone!
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 120 grams Cake flour, 40 grams Katakuriko, 100 grams Unsalted butter, 60 grams Sugar, and more.
Yes, A Bouquet of Rose Flower Cookies for Mother's Day falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.